Beef Marengo

• 1 (4 lb.) boneless chuck roast
• 1/2 c. vegetable oil
• 1 c. chopped onion
• 1 c. chopped celery
• 1 clove garlic, crushed
• 1 c. Chablis or other dry white wine, divided
• 2 (8 oz.) cans tomato sauce
• 2 bay leaves
• 1 tsp. dried whole oregano
• 1/2 tsp. dried whole rosemary
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 Tbsp. chopped, fresh parsley
• 1 lb. fresh mushrooms, sliced
• 2 Tbsp. lemon juice
• 1/4 c. butter or margarine
• 1 Tbsp. all-purpose flour
• 2 Tbsp. water
• chopped parsley (optional)
• hot, cooked noodles

1. Trim excess fat from roast.
2. Cut into 1-inch cubes.
3. Brown in hot oil in a large Dutch oven.
4. Remove meat.
5. Add onion, celery and garlic to pan drippings; saute until tender.
6. Add meat, 1/2 cup wine and next 7 ingredients to mixture; bring to a boil. Cover and simmer 1 hour or until meat is tender, stirring occasionally.
7. Discard bay leaves.

chuck roast, vegetable oil, onion, celery, clove garlic, chablis, tomato sauce, bay leaves, oregano, rosemary, salt, pepper, parsley, fresh mushrooms, lemon juice, butter, flour, water, parsley, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=305989 (may not work)